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Slow Butt....

Put a 6.5lb butt on at 7:15 this am. So it's been going for almost 8 hrs. Having supper in three hours. Been cooking between 240-250 at grate. It's been a slow climb all the way.....

Will it hurt to up temp to speed along process? If not what temp and should a wrap in foil...?

XL Egg Owner Since Dec 2013 - Louisiana

Comments

  • Mattman3969Mattman3969 Posts: 6,355
    What is the IT now? You can bump to 350 and not hurt a thing.

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • corey24corey24 Posts: 349
    156

    XL Egg Owner Since Dec 2013 - Louisiana

  • corey24corey24 Posts: 349
    Also do these need to rest much after pulling?

    XL Egg Owner Since Dec 2013 - Louisiana

  • six_eggsix_egg Posts: 733
    I turbo cook all my butts. I cook them at 350 grill until int of 160. Then I double wrap HD foil until 200 or 205. I take them off. Wrap in a towel for about 1 hour in a cooler. I can do 10LB butt in 6 or 7 hours.

    XLBGE, LBGE 

    Texarkana, TX

  • Mattman3969Mattman3969 Posts: 6,355
    With those time constraints I would prolly wrap in a couple layers of HDAF and bump temp to 350. It's gonna be close I think.

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • corey24corey24 Posts: 349
    But since I didn't turbo it's fine to just crank temp up a bit now unfoiled, it's not that dark color wise

    XL Egg Owner Since Dec 2013 - Louisiana

  • Mattman3969Mattman3969 Posts: 6,355
    edited February 2014
    Yes. It won't hurt a thing. It will make the bark a little crunchy but for me that's a good thing

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • corey24corey24 Posts: 349
    Thanks mattman, how much time needed for rest?

    XL Egg Owner Since Dec 2013 - Louisiana

  • Mattman3969Mattman3969 Posts: 6,355
    I have pulled within 15 mins of coming off the egg. I will pull as soon as I can handle the meat. I don't think butt needs much of a rest.

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • jaydub58jaydub58 Posts: 2,029
    As @Mattman says, it isn'i necessary to rest a butt.
    John in the Willamette Valley of Oregon
  • corey24corey24 Posts: 349
    This butt seems to have an extra large bone compared to others I have cooked think that could attribute to long cook time

    XL Egg Owner Since Dec 2013 - Louisiana

  • Mattman3969Mattman3969 Posts: 6,355
    @corey24 - how did it turn out??

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    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • henapplehenapple Posts: 15,574
    ?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • corey24corey24 Posts: 349

    Sorry guys, Turned out great.  I will definitely go the Turbo Method next time.  It was really really good....The John Henry Pecan Rub was fantastic.

    XL Egg Owner Since Dec 2013 - Louisiana

  • tarheelmatttarheelmatt Posts: 6,583
    Been doing turbo for all my butts lately and they have turned out great.  I go from 325°-350°. 

    What I did Sunday was I cooked turbo for most of the way then at around IT 180° I ramped down to about 275° to really go slower as the connective tissue breaks down at that point on. 

    Then FTC for about 4 hours.  Was amazing. 
    Thanks,

    Matthew
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    Thomasville, North Cackalack - Large BGE - Medium BGE - KJ Jr - 36" Blackstone
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  • corey24corey24 Posts: 349

    tarheelmatt, are those temps you use grate or dome temps?


    Go Heels!

    XL Egg Owner Since Dec 2013 - Louisiana

  • tarheelmatttarheelmatt Posts: 6,583
    @corey24 - Those are at grate temps per my Maverick 733. 
    Thanks,

    Matthew
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    Thomasville, North Cackalack - Large BGE - Medium BGE - KJ Jr - 36" Blackstone
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    My Photography Site
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